Distiller Notes
This edition of the local barley series has been made exclusively from barley grown locally at Glencraigs Farm, Campbeltown.
On the nose, this whisky is packed full of fruitiness, ripened bananas, and boiled sweets and cinnamon. Initially, the thick, chewy and oily texture of this whisky is evident. From there, you get a peppery and malty note, then strawberries, brandy schnapps and parma violets. Into the finish there's subtle peat smoke hiding in the background, wine gum sweetness, toasted oats, dunnage earthiness and a slight drying taste.
“A good gulp of hot Scotch Whisky at bedtime–it’s not very scientific, but it helps!”
Alexander Fleming, Scottish inventor of penicillin, prescribed it as a cure for the common cold. Today Single Malt Scotch Whiskies are prized by enthusiasts and aficionados the world over for their rarity, age and complexity. By definition these must be produced in Scotland from a single distillery and made entirely from malted barley, using a pot still. The appearance, aroma and flavor of a Single Malt Scotch Whisky can vary widely depending on whether it was produced in the Highlands, Lowlands Islands, Speyside, Islay or Campbelltown regions.